My Take on Individual Chicken Pot Pies

After a couple tries and some tweaking I feel like I finally have this recipe down pat and it is quickly becoming a favorite! This is my version, the original link is down at the bottom. Enjoy!

My preference; Vintage Dry sparkling cider by Sheffield Cider.

Individual Chicken Pot Pie

What you will need:
Most importantly some bubbly and relaxing music
1 refrigerated pie crust
1 teaspoon all-purpose flour
4 tablespoons 'I Can't Believe It's Not Butter'
4 tablespoons all-purpose flour
1/4 teaspoon poultry seasoning
dash of pepper
1 cup chicken broth
2/3 cup milk
1 cup very small cubed cooked chicken
(do not over season the chicken, some butter and light pepper does the trick)
1/2 cup frozen mixed vegetables, thawed
1/2 cup very small diced potatoes

 Directions:

Let pie crust stand at room temp for 15 to 20 minutes.

Heat oven to 400 degrees.

Unfold pie crust and sprinkle 1 teaspoon flour over crust. Turn crust, flour side down, onto ungreased cookie sheet or cutting board.

Lay two 2-cup ovenproof bowls (or custard cups) over crust, face down. With a sharp knife; cut around 1 inch larger than the rims of the bowls; remove bowls from crust. Line each bowl with crust, flour side down. 

Remaining crust will be used to cover the top.

**The great part about this recipe is since it is individual pot pies you can make each to your own taste. The measurements below will make one pot pie. If you want to make both pot pies the exact same, double the ingredients and mix in one medium saucepan.

Melt 2 tablespoons of butter in small saucepan over medium heat. Stir in 2 tablespoons flour,1/8 poultry seasoning, and dash of pepper; cook until mixture is smooth and bubbly. Gradually add 1/2 cup chicken broth and 1/3 cup milk. Cook until mixture boils and thickens, stirring constantly.

Stir in 1/2 cup chicken, heaping 1/4 cup mixed veggies, and heaping 1/4 cup diced potatoes; cook until thoroughly heated. Pour mixture into one crust-lined bowl; top with left over pie crust. Cut 4 slits in the top of the pie crust and don't forget to put a special mark on yours so you can tell the difference after they are cooked.

Once both bowls are completed, place bowls on cookie sheet to catch any spills.

Bake at 400 degrees F. for 20 to 30 minutes or until crust is golden brown. 

Hope you enjoy this recipe 

as much as I did!

 Original Recipe:

http://www.pillsbury.com/recipes/chicken-pot-pies/760da80c-7786-4ccc-82c6-75247b7129ba/